Allergens in Chekke Curry: mustard.
Ingredients
Quantities for 4.
- 500g, skinned and cut into 3 cm pieces Raw Jackfruitthe pieces should still be firm and white inside
- 1 cup fresh grated Coconut
- 1 tsp Cumin Seeds
- 3 Green Chilli
- 6 cloves Garlic
- 3/4 tsp Turmeric
- 1 tbsp Coriander Powder
- 1 tsp, crushed Black Pepper
- 3 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 2, broken Dried Red Chilli
- 2 sprigs Curry Leaves
- 1 medium, finely chopped Onion
- 2 tsp Vinegarstands in for kachampuli, the dark Coorg sour vinegar; used sparingly and stirred in off the heatoptional
- to taste Salt
- 400 ml Water
Cookware
stovetop, pressure cooker, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Oil your hands and the knife before cutting the jackfruit. The sap is sticky and does not wash off easily.
- Drop the cut pieces into salted water as you go so they do not brown.
- Grate the coconut and grind the masala while the jackfruit cooks; it takes about the same time.
Method
- Pressure-cook the jackfruit with 250 ml water, the turmeric and 1 tsp salt for 3 whistles, then let the pressure drop by itself.Jackfruit should be soft enough to crush against the pot but still hold its shape. Overcooked, it goes to mush in the gravy.
- Grind the coconut, cumin, green chilli and garlic with 150 ml water to a smooth paste.
- Heat the coconut oil in a pan, add the mustard seeds and wait for them to pop, about 30 seconds.
- Add the dried red chilli and curry leaves and let them crackle for 10 seconds.
- Add the onion and fry until soft and pale gold, about 7 minutes.
- Stir in the coriander powder and crushed black pepper and fry 1 minute.
- Tip in the cooked jackfruit along with its liquid and simmer 5 minutes.
- Add the ground coconut paste, bring to a bare simmer and cook 8 minutes, stirring often.Do not let it boil hard once the coconut is in. It will curdle and go grainy.
- Check the salt, take the pan off the heat and stir in the vinegar if using. Rest 5 minutes before serving with rice.
Storage
Keeps 2 days refrigerated. Reheat gently with a splash of water. It does not freeze well. The jackfruit turns stringy.
Nutrition Good estimate
One serving of Chekke Curry (275 g) is about 316 calories, or 116 calories per 100 g.
Low protein: 4 g a serving, 5% of the calories
| Per serving275 g | Per 100 g | |
|---|---|---|
| Calories | 316 kcal | 116 kcal |
| Protein | 4.2 g | 2 g |
| Carbohydrate | 39.1 g | 14 g |
| of which sugars | 26.6 g | 10 g |
| Fibre | 5.5 g | 2 g |
| Fat | 18.4 g | 7 g |
| of which saturated | 14.7 g | 5 g |
| of which unsaturated | 2.1 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Karnataka recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.